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Asparagus
Creamy lemon asparagus soup
Author:
Les Cultures de chez nous
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Preparation
30
Baking
17
Portions
8
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
Lemon mousseline :
30 ml (2 tablespoons) of butter
1 French shallot
60 ml (1/4 cup) of white wine
125 ml (1/2 cup) of cooking cream
15 ml (1 tablespoon) of freshly squeezed lemon juice
1 ml (1/4 teaspoon) of salt
1 ml (1/4 teaspoon) of pepper
Asparagus creamy soup :
45 ml (3 tablespoons) of butter
1 trimmed and sliced leek (white part or pale green part only)
2 liters (8 cups) of homemade or commercial chicken broth
500 gr (1 pound) of washed trimmed asparagus
15 ml (1 tablespoon) of finely chopped fresh parsley
60 ml (1/4 cup) of cooking cream
5 ml (1 teaspoon) of finely grated lemon zest
1 ml (1/4 teaspoon) of salt
1 ml (1/4 teaspoon) of pepper
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Creamy lemon asparagus soup
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Sep 28
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Jan 01
Preparation
Lemon mousseline preparation :
In a small casserole with a thick bottom, melt 15 ml (1 tablespoon) of butter at medium heat. Add French shallot and cook, while stirring frequently, for 2 minutes or till it softens. Add white wine. Rise heat at high heat and cook for 1 minute till wine reduces of an half. Add cream and mix. Reduce heat and simmer for about 5 minutes or till preparation reduces of about 125 ml (1/2 cup). Add lemon, salt, pepper and what's left of butter.
In the blender or mixer, mix the preparation till it's light and foamy. Set aside at warm. (You can prepare the lemon mousse beforehand and set it in a sealed glass container. It can be kept until 4 hours in the refrigerator. Set 30 minutes at room temperature before use. Foam again with a blender or mixer before serving and warm lightly at low heat.)
Creamy asparagus soup preparation :
In a casserole melt butter at medium-high heat. Add leek and cook, while stirring from time to time, for 3 minutes or till it soften. Add 1,75 liter (7 cups) of chicken broth, asparagus and parsley. Bring to boil. Reduce heat and simmer for about 6 minutes or till asparagus tenders. Set aside some tops for garnishing.
With a blender or mixer, reduce asparagus preparation into soft puree, many times if needed. With a fine strainer set over a large bowl, filter the mixture by pressing with a wooden spoon to eliminate all filaments. Set again in a casserole. (You can prepare creamy asparagus soup, until this step, cool down and set in a sealed container. Can be kept till the next day in the refrigerator. Preheat at low heat before carrying on with the recipe.)
While stirring, slowly add cream and enough chicken broth to obtain desired consistancy. Add lemon zest, salt and pepper, and mix.
When serving, divide asparagus cream into 8 soup bowls. With a spoon, garnish each portion with lemon mousseline and asparagus tops.
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